Just like your grandma's recipe for pickled beets, this one pairs tender, cooked beets with a sweet pickling liquid with just a hint of cloves.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
153 Calories
Recipe Instructions
Step 1
Sterilize five 1-pint jars with lids and rings. Keep hot.
Step 2
Place beets into a large pot and add water to cover. Bring to a boil and cook until tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups cooking water. Let beets sit until cool enough to handle, then peel and trim off the ends. Cut into wedges or chunks if desired, then pack into the hot jars.
Step 3
Combine vinegar, sugar, pickling salt, lemon juice, and clove oil in a large saucepan or pot. Add reserved cooking water and bring brine to a boil.
Step 4
Pour hot brine over beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with the lids and rings. Set at room temperature for 24 hours.
Step 5
Store the jars in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.
